Crispy Potato Pancakes

A classic potato pancake that has been healthified and simplified! Crispy potato pancakes, from the oven with less grease and a ton more flavor!

Potato pancakes or latkes as they are frequently called, are in my opinion a true art. Many have tried but few have succeeded. It’s a simple concoction of potatoes, onions, some sort of binder like flour or matzo meal and eggs. Somehow this simple combination has made many a woman turn to their local deli for latkes instead of their own kitchens, in fear that their judgmental mother in laws would curl their lips in disdain at their lack luster homemade versions.

Somewhere along the line, we, women, got the idea that only those women can make true latkes. Who are those women? They are our mothers, mother-in -laws, grandmothers, aunts…all women of a certain…age. They had been making them for years with a knowing hand, all the while determined to have the best recipe around. For many, potato pancakes have been stamped with the “Do Not Attempt” trademark and I am here to say we must stop with the madness! Potato pancakes are simple!

They do not have to be the heavy and oily latkes that our ancestors used to make. To be quite frank and honest, I never liked them that way. At my house we never ate them, it was not part of my mother repertoire. However my childhood best friend’s grandmother used to make potato pancakes for us all the time. My best friend dipped hers in ketchup, leaving only a nice pool of oil behind and I ate them plain with a bit of salt and pepper. I usually picked at the dry crispy parts that were left behind on the plate…potato crumbs, a relative of the potato chip, or so I like to think. They were good but in my eyes never great.

As I got older, it was hard for me to eat these potato pancakes in restaurants and even people’s homes. I could not realize what I did not love about them. What’s not to like I thought…potatoes, good. Onions, good. Crispy bits, good. Why was the combination of these ingredients not adding up to be the cravetastic food I willed it to be. It was because none of them were done my way. I wanted light, crispy and well seasoned bites of potato. Not dense, mushy pancakes that dribbled oil down my chin when I bit into them. It was not until a few years ago that suddenly I realized what needed to be done…I needed to create my own potato pancake. One that had a following of its own…a potato pancake that would not leave a pool of oil but instead a gleeful smile.

After numerous test runs and a garbage full of potato peelings, I figured it out. It was so simple, that it made me wonder why it took me so long to come up with the recipe. The beauty of this recipe is that it is done in the food processor, no grater like those women used to do. Just grate all your potatoes in the handy dandy food processor and combine with the rest of the ingredients. Then throw into a pan and finish off in the oven. The pancakes basically make themselves! No flipping or greasy mess necessary.

An easy and uber crispy potato pancake that can be served as a breakfast item with delicious fried eggs for breakfast, an hors’d’ouvres with some Nova Scotia lox on it and a sprig of dill or my personal fave a simple bite with a refreshing Greek yogurt dip.

Ladies! Get excited! Pull out your food processors! Hide the tears! Burn the apron! And be ready to smugly say to your mother/mother-in-laws/grandmas, “I did it. I made these! And they are fantastic!” These super duper easy potato pancakes require very little fuss and even less oil (your figure will thank you later).

There are 2 key components to doing these potato pancakes correctly:

#1. Make sure you squeeze out as much liquid as possible. The easiest way to do so is to wrap them in a cheesecloth. I personally find the dish towel much more tedious and labor intensive.

#2. When placing the potato mixture in the pan, make sure to squeeze it down as much as possible so the bottom gets really beautiful and crusty.

Preheat oven to 450-degrees

1. Insert the fine shredder attachment to your food processor and shred the potatoes and shallots. 2. Place mixture into a cheese cloth and ring out all the moisture. Make sure every last bit gets out. Dry potatoes = crispy pancakes. 3. Place the mixture in a bowl, add in 2 eggs slightly beaten, herbs, salt, pepper, Parmesan and sprinkle in enough bread crumbs to soak up the remaining moisture. 4. Preheat a large pan (12 inches) with the olive oil in it at medium high. Place the potato mixture into the pan. Make sure you pat it down firmly and sqwish it down so that all the potato’s surface area is covered. After about 5-10 minutes the edges started getting beautiful and brown. 6. Turn off the heat and sprinkle some Parmesan cheese right on top before putting it in the oven. The cheese gives it an even more beautiful crust and adds a little bit of saltiness. Again use what you like, cheddar and Swiss make a great pairing too, but they create a gooier pancake.

7. Place the pan the oven for 20 minutes. Once the top is golden and crispy remove from the oven. 8. Carefully move the pancake onto a cooling rack for 5 minutes to let it cool before cutting. If you cut it now it may not be as easy to cut. 9. Move to a cutting board and cut into squares with serrated knife. You can also cut it like a pizza and present it in slices.

Instructions

Place mixture into a cheese cloth and ring out all the moisture. Make sure every last bit gets out. Dry potatoes = crispy pancakes.

Place the mixture in a bowl, add in 2 eggs slightly beaten, herbs, salt, pepper, Parmesan and sprinkle in enough bread crumbs to soak up the remaining moisture.

Preheat a large pan (12 inches) with the olive oil in it at medium high. Place the potato mixture into the pan. Make sure you pat it down firmly and sqwish it down so that all the potato's surface area is covered. After about 5-10 minutes the edges started getting beautiful and brown.

Turn off the heat and sprinkle some Parmesan cheese right on top before putting it in the oven. The cheese gives it an even more beautiful crust and adds a little bit of saltiness. Again use what you like, cheddar and Swiss make a great pairing too, but they create a gooier pancake.

Place the pan the oven for 20 minutes. Once the top is golden and crispy remove from the oven.

Carefully move the pancake onto a cooling rack for 5 minutes to let it cool before cutting. If you cut it now it may not be as easy to cut.

Move to a cutting board and cut into squares with serrated knife. You can also cut it like a pizza and present it in slices.

Herbed Greek Yogurt Dip

Combine all ingredients in a small bowl and enjoy. If you want to get all fancy, place a dollop on each pancake piece and garnish with herbs.

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Comments

These look so good Mila!! I love potato Pancakes, but you’re right – too much oil doesn’t make it that great! I love this recipe. My first time making potato pancakes were a disaster, but I was only 12 then! I can’t wait to try this 🙂

Hi I’m Mila…

Hi! I’m Mila, the Girl and the Kitchen. And I know good food! Having worked in many incredible restaurant kitchens as a chef, I know what it takes to make delicious food with simple ingredients and bright flavors! I believe that anyone can make great tasting food by knowing a few of the tips of the trade. Read along with me as I teach you how to prepare incredibly tasty and wholesome meals made with simple ingredients that are loaded with flavor in no time at all!